If you like lemon you are going to adore this pie. I just zested one large lemon and used all the zest, which came out to about 4 teaspoons, very lemony, just how we like it. I then juiced the lemon, and added some more to make up the 2/3 cup. I actually used a cookie crumb pie shell made from lemon cookies, this was one very delicious and mouth-puckering cake! We had tiny, rich slices of these with iced mint tea, the two flavors of mint and lemon went very well together on a hot summer's afternoon.